The most primitive, and possibly most delicious method to preserving food... Biltong and Beef Jerky have been around for as long as mankinds been trying to preserve. It's history and uses can spread across expeditions, new world voyages, and amazing dishes....

Lets talk about it...

And as for starters...

A.D. Livingston is the God of Cookbooks regarding beef jerky/preserving meats... Look up his books.

Then a personal recipe...

Joey's Beef Jerky Recipe

What you'll need
Half Cup of Kikkoman Soy Sauce
Two Teaspoons of Salt
1/6th a Cup of Banana Pepper Juice[Dice up some peppers into small pieces... It's good for you.]
Splash of Lemon Juice[or any Citrus Fruit]
1/4th a Cup of Water
Four Tsp. of Brown Sugar or Raw Sugar

Marination Time: 10 Hours to 1 Day.

Lay down some paper towels and begin taking out the strips of meat from the marination, and lay them down. Tenderize the juices into the meat, and then open up some blinds and put the meat near a window with respective sunlight. Allow the meat to sunbathe for about 15-20 minutes, and then proceed to put it into whatever drying method you are using.

Note: The reason I'm saying to not pad-dry is because you'll end up getting pieces of fabric/lint inside your beef jerky, and nothing is worse then having actual leather in beef jerky.

The most primitive, and possibly most delicious method to preserving food... Biltong and Beef Jerky have been around for as long as mankinds been trying to preserve. It's history and uses can spread across expeditions, new world voyages, and amazing dishes....

Lets talk about it...

And as for starters...

A.D. Livingston is the God of Cookbooks regarding beef jerky/preserving meats... Look up his books.

hello i am in love with beef jerkey and for my life it has been my most enjoyable source of protein

could any of you recommend a good dehydrator that isn't going to tear my wallet to shreds

You can use an oven on a very low setting with the door slightly open to dry beef for jerky/biltong. I don't know the exact settings, as they can vary with the oven you use, but a bit of probing will yield the specifics.

Oh my god it finally arrived
and it was glorious
I got a 1 lb pack of original and 2 quarter pound of a different flavor were thrown in since it was late.
its like, really fucking good, this one wasn't salty but made up for it with a butteryness and and amazing sort texture.
I'll post the original when I eat it

You can use an oven on a very low setting with the door slightly open to dry beef for jerky/biltong. I don't know the exact settings, as they can vary with the oven you use, but a bit of probing will yield the specifics.

a pack like that is about 6 dollars at convenience stores, probably a little less at the supermarkets. homemade is the shiz if a little bland depending on flavoring. and way cheap, costs about 1 bullet. :)